I like corn.
We don’t eat a lot of it for ages, and then we go mental for it. Generally we go caveman on it soaked in butter and salt and pepper, but when I made these fritters I fancied corn in a different way. Different corn. I needed to freshen up my relationship with corn and didn’t want to get kinky with online adverts for threesomes or whatever.
Nigel Slater fondles his food in a slightly uncomfortable way but tends to manage to get a bit of delicious happening with the straightforward recipes. It was a gamble to make these for me as the boyfriend Doesn’t Do Egg unless in baking. I think it was prob too eggy for him but I thought they were delicious.
Also, they’re cooked in butter so that’s always a win.
2 heads of corn
salt and pepper
1 heaped tablespoon of self raising flour
Using a sharp knife slice the kernels from the cob. I always find doing this particularly satisfying and have yet to figure out why.
Throw the kernels into a bowl and add seasoning, the egg yolk and the flour. Mix.
Whisk your egg whites till they reach soft peaks.
Mix the egg whites into the corn mix, gently, with a metal spoon.
Melt a good knob of butter in a frypan you trust, and glop a bit of the mix. I think this made a total of 6 good-sized fritters.
Let cook for 2-3 mins or so.
Flip and cook a little more.
I’ve been practicing how to be a good parent. I think I’m doing really, really well.
Anyway below is the finished product. We ate it with steak and greens. Was good. Be nice over a salad with some saucy relish.
II must away. According to my diary today I’m up in the Perth hills despite, as I type this, standing barefoot in my London kitchen wearing a filthy apron and wondering where my passport is.